Crispy Tofu Beignets
Ingredients
- 400 gfirm tofu (pressed and cubed)
- 100 gCorn starch (for coating)
- 1 pcEgg (beaten)
- 2 tbspsoy sauce (for marinade)
- 1 tbsprice wine (Shaoxing type)
- 1 pcGarlic (finely minced)
- 1 tspGinger powder
- 750 mlPeanut oil (for frying)
- 2 pcScallion or chives (thinly sliced for garnish)
- 1 pinchGray sea salt
- 2 tbspBlack rice vinegar (for dipping)
Method
A golden, crunchy shell protecting a silky tofu center. Aromas of ginger and garlic infuse the batter for a sharp bite, with the tofu still sizzling as it leaves the oil.
- 1
Wrap the tofu block in a clean cloth. Place a weight on it for 15 minutes to extract the water. The tofu should be firm and dry to the touch to absorb the marinade well.
- 2
Cut the tofu into 2 cm cubes. In a bowl, mix the soy sauce, rice wine, minced garlic, and ginger. Soak the cubes in this mixture; they should become slightly amber.
- 3
Dip each cube in the beaten egg, then roll them generously in cornstarch. The powder should form a white, dry crust all around the cube.
- 4
Plunge the cubes into the peanut oil at 180°C. When the crust is golden and sounds hollow under the tongs, remove them. Drain on paper to keep the crunch.
- 5
Pour the black rice vinegar into a small bowl. Serve the hot fritters, sprinkled with sliced scallions, with the vinegar for dipping to cut through the richness of the frying.
Frequently asked questions
How do you get this dish right?
- The secret to a beignet that doesn't collapse is pressing: the less moisture, the crisper the crust.
- Never overcrowd your frying oil, or the temperature will drop and the tofu will absorb oil instead of searing.
How long does this dish keep?
Eat immediately out of the oil. Fried tofu does not hold well; it loses its crunch within minutes.
